Sod work, here it is
2lb of runner beans.
1 1/2 lbs onions chopped
1 1/2 pints of malt vinegar
1 1/2 oz cornflour
1 heaped tablespoon of mustard
1 heaped tablespoon of turmeric
8 oz soft brown sugar
1lb demerara sugar
pinch of salt
put onions in pan with 10fluid oz of the vinegar.
Bring to simmering point and simmer for 20 mins or until soft
while they are cooking, cook beans in salt water for five mins, strain and add to onions.
In a small bowl mix cornflour, mustard powder and tumeric with a little vinegar to make a paste., then add this to the beans and onions.
Pour in remaining vinegar and simmer for 10 mins.
Stir in both lots of sugar and stir until dissolved, continue to simmer for 15 mins.
Pot the pickle in warmed, clean jars, and seal when cold.
Keep for one month before eating to allow flavours to develop